https://www.youtube.com/watch?v=WPZ34opHtjs

Ingredients

• Beef chuck roast, 2-3lb.
• 2 tablespoons Killer Hogs TX Brisket rub
• 1 stick salted butter
• 1 packed dry beef au jus mix
• 1 packed dry ranch dressing mix
• 6-8 pepperoncini peppers
• 12” hoagie or sub rolls
• 6 slices of white American cheese
• Sliced pepperoncini peppers for garnish

Method

• Prepare smoker for indirect cooking using lump charcoal and chunks of cherry wood for smoke. Smoker temperature should be 275 degrees entire cook.
• Season the chuck roast with TX Brisket rub and place on the smoker for 2 hours.
• Place the roast in a 5 quart dutch oven and add butter, au jus mix, ranch mix, and whole pepperoncini peppers. Cover with the lid and place the dutch oven on the smoker.
• Carefully take the roast out of the dutch oven and shred on a cutting board using 2 forks.
• Split the hoagie roll and place the cheese slices on the bottom half of the bread. Load the sandwich up with the shredded Chuck Roast and drizzle some of the au jus from the dutch oven over the meat. Top with slices of pepperoncini peppers and cut into serving portions.

Notes

• Aluminum pan instead of a Dutch oven is a bad choice. It burned instead of braising.